Directions

In a large skillet or wok, heat remaining oil. Stir-fry beef over medium-high heat for 2-3 minutes. Remove beef and set aside. In the same skillet, stir-fry the onion for 1 minute; add peppers and celery. Stir fry for 2 minutes; return beef to the skillet. Combine water, cornstarch and curry powder until smooth; add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Serve over rice or noodles.Yield: 4 servings.

Originally published as Curried Beef Stir-Fry in Taste of Home
April/May 1997, p11

"This is my husband's favorite with a few variations. We use cut up boneless skinless chicken breasts instead of the beef. And Frozen peppers. I don't know how many times I have been asked for this recipe."